The Moink balls were a huge success! (pron) - Page 6

nthole · 11-09-2008, 09:18 PM

My turn to get certified in MOINKdom. Got together with the boys and cooked some snacks. MOINK Balls, spares and a cheese fatty. Mmmm.

Balls were half in John Henry's Wild Cherry and half in our pulled pork rub. Made two glazes, a mango habenero (the light one) and a cherry chipotle (the red one). Fatty was stuffed with smoked Edam and diced jalapenos.

Attached the carnage. My wife insisted we needed a salad...the salad sat. Poor lonely salad.

BBQ Grail · 11-09-2008, 09:36 PM

Congrats Neil!

You've passed. And you get an extra star for leaving the salad out of the meal.

SDJ · 11-10-2008, 12:53 AM

First time I used my newly built UDS and just had to try MOINK balls

Here thay are raw

and cooked

Not everything went too plan, had trouble with temp control, got it sorted now though. Served them up with sweet chilli dipping sauce, very tasty.

Barbarian · 11-10-2008, 09:33 AM

Tasty looking balls.

BBQ Grail · 11-19-2008, 01:18 PM

Quote:

Originally Posted by JimDandysNYDan

I MOINK'ed

My balls were a little salty though....

Now that you have officially requested MOINK Ball Maker status I have reviewed your entry and have deemed you worthy to be considered a certified MOINK Ball maker.

Congrats...

JimDandysNYDan · 11-19-2008, 01:23 PM

Thanks Larry....you are the man.....

Black Cat BBQ · 11-19-2008, 06:34 PM

always wanted to be a baller..

Attachment 21143
Attachment 21144
Attachment 21145
Attachment 21147
Attachment 21146

am I certifiable yet??

BBQ Grail · 11-19-2008, 06:37 PM

Quote:

Originally Posted by Black Cat BBQ

always wanted to be a baller..

am I certifiable yet??

I'm going to have to take this one under consideration. Those look more grilled than smoked. It's a little out of the box and I'm not sure I want to make an exception. Standards have been kept pretty high on the MOINK Ball front.

Black Cat BBQ · 11-19-2008, 08:05 PM

Quote:

Originally Posted by trp1fox

I'm going to have to take this one under consideration. Those look more grilled than smoked. It's a little out of the box and I'm not sure I want to make an exception. Standards have been kept pretty high on the MOINK Ball front.

No problem!

Have to smoke a butt this w/e and I plan to do more..... I guess, technically they were grilled. Lump in the kettle, no added wood, the coals were left over from searing a hunk a meat and I didnt want them to go to waist.

BBQ Grail · 11-19-2008, 08:13 PM

Quote:

Originally Posted by Black Cat BBQ

No problem!

Have to smoke a butt this w/e and I plan to do more..... I guess, technically they were grilled. Lump in the kettle, no added wood, the coals were left over from searing a hunk a meat and I didnt want them to go to waist.

I'm just playing with you.

Of course, you are indeed hereby certified. Congrats. Keep it up.

garyk1398 · 11-20-2008, 06:36 AM

Quote:

Originally Posted by trp1fox

I'm going to have to take this one under consideration. Those look more grilled than smoked. It's a little out of the box and I'm not sure I want to make an exception. Standards have been kept pretty high on the MOINK Ball front.

way to go Larry! Keep em on their toes! The ballers who have anointed by you into Moinkdom, except you to hold people to the higest of standards!

This ancient order is not for the weak!

11-09-2008, 09:36 PM	#77
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Congrats Neil! You've passed. And you get an extra star for leaving the salad out of the meal. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

11-10-2008, 12:53 AM	#78
SDJ Got Wood. Join Date: 10-27-08 Location: Mornington, Victoria, Australia	Aussie MOINK First time I used my newly built UDS and just had to try MOINK balls Here thay are raw and cooked Not everything went too plan, had trouble with temp control, got it sorted now though. Served them up with sweet chilli dipping sauce, very tasty.

11-10-2008, 09:33 AM	#79
Barbarian is One Chatty Farker Join Date: 11-07-07 Location: Middletown California	Tasty looking balls. __________________ Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals

11-19-2008, 06:34 PM	#82
Black Cat BBQ On the road to being a farker Join Date: 04-03-08 Location: Severna Park, MD	always wanted to be a baller.. Attachment 21143 Attachment 21144 Attachment 21145 Attachment 21147 Attachment 21146 am I certifiable yet?? Last edited by Black Cat BBQ; 09-05-2009 at 08:28 AM..

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